Monday, 26 November 2018

A very fragrant butter cake with the addition of roasted ground almond. The sweet and sour cranberry bits complement the slightly springy texture of the cake well. To me, un-moulding a bundt cake with perfect edge is always a challenge to me. Happy that I got this bundt cake out quite perfectly 😊

Bang the pan a few times to level and to get rid of trapped air bubbles.

10. Bake at middle rack of a preheated oven at 150℃ for 30 minutes, or till an inserted cake tester draws out clean.

Increase the oven temperature to 170℃ for about 5 to 10 minutes to brown the crust till golden.

11. Transfer the cake pan to a cooling rack to cool down for about 15 to 20 minutes.Do not let the cake cool down completely before un-moulding as the solidified sugar would stick to the mould making un-moulding difficult.

Invert out the cake after about 15 to 20 minutes.

This step is optional.
Cover with a cling wrap to keep the moisture in while cooling down further.

Friday, 23 November 2018

Jackfruit is similar to durian, you either like it or hate it. It has a relatively strong and unique smell like durian. To me, it smells a little like fermented fish sauce, but less intense. The fruit is usually sweet and crunchy. I use the jackfruit to combine with Japanese cucumber, red chilli, lime juice and ground roasted peanut, to make into a salad that tasted like rojak despite shrimp paste was not part of the ingredients. It may not smell nice, but taste fantastic in your mouth 😋😍

Servings: 3~4 persons

Ingredients

All the quantities are just a guide, you can adjust according to your preference.

Smooth and springy glutinous rice balls sitting around a dollop of mildly sweetened red bean paste, in a shallow bowl of cold matcha tea 😋
I saw this yummy dessert in a TV program, and experimented it in my kitchen. I do not have a matcha bamboo whisk/brush, to I blended the matcha tea in a food blender to create the foamy top layer 😉